The International Centre for Culinary Arts Dubai (ICCA) hosted 25 of Dubai’s chefs for the "Sous-Vide Advantage Master Class" taught by chef Christophe Larrat from Ducasse Education.
Chefs were shown how to master the technology of sous vide during a hands-on workshop in partnership with Ducasse Education, Henkelman, TSSC, Electrolux and FusionChef.
Ingredients were flown in from Paris especially for the masterclass, and used to prepare a formal sit down lunch for the participants.
ICCA director and CEO Sunjeh Raja said: "We were delighted to partner with Ducasse Education and Dubai’s leading hotels and restaurants for this exciting opportunity to learn about the sous-vide method.
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"Chef Christophe Larrat’s legacy precedes him, and hosting both him and the calibre of chefs that attended the master class allows our students a unique opportunity to be exposed to new skills and ideas in the culinary field and to further inspire them in their career progression."
He added: "Ultimately, we aim to equip our students with the latest cutting edge skills, prepare them for the industry, and then support them in finding their dream placement."
Chefs from Westin Mina Seyahi, Jumeirah Beach Hotel, La Veranda Kitchen, Madinat Jumeirah - Al Qasr, Hilton Hotel, Zuhour Group, Le Meridien Dubai, Conrad Hotel and St. Regis - Gordon Ramsay Restaurants, Doha Qatar, attended the masterclass.
Sous-vide is French for “under vacuum” and describes a method of cooking in vacuum sealed plastic pouches at precisely controlled temperatures.
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